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Easy One-Pot Meals!

One-Pot Meals: I am so excited to start cooking with my new Instant Pot! I know I am a little late to the game with this, as I have always just used my slow cooker, but I finally got one!

I used it for the first time last week to cook our favorite organic brown rice, and it came out perfect. Was even given a thumbs up by our 6 year old!

 

 

 

 

 

 

 

I also purchased an additional cookbook, and I am enjoying reading through the recipes. There are even some that are vegan, and others I can change a few ingredients around to make them vegan. They all look good, and pretty easy (and quick).

I would love to hear some of your favorite Instant Pot meals, please share them with me in the comments! And, here are some other (not just Instant Pot) one-pot meal recipes to enjoy.

For easy, no-fuss meals, it’s hard to beat recipes that use just one pot, pan, or skillet. Unless you’re really keen on washing dishes, skip the cleanup time with these 3 recipes.

Fruity Whole Grain Breakfast Porridge

Basic oatmeal gets a bold makeover in this sweet, spiced breakfast porridge. Steel cut oats are slow-cooked overnight along with other hearty whole grains, dried cranberries, and apricots. We used wild rice and barley in our recipe, but once you get the hang of it, you can add similar portions of other grains you have in your pantry, like farro, buckwheat, and kamut. A slice of orange peel and a cinnamon stick make it taste, and smell, like a special breakfast treat. The best part is, this porridge is ready to eat when you wake up.

 Prep Time 15 minutes
 Cook Time 9 hours
 Total Time 9 hours 15 minutes
 Servings 8 servings, about ¾ cup each

Ingredients

  • ¾ cup dry steel cut oats
  • ½ cup dry wild rice
  • ¾ cup dry pearl barley (or dry farro)
  • 1 cinnamon stick
  • 1 2- inch slice dry orange peel
  • 1 Tbsp . raw honey (or pure maple syrup)
  • ½ tsp . sea salt (or Himalayan salt)
  • ¼ cup chopped dried apricots (or dried cherries, dried apples, or raisins)
  • ¼ cup unsweetened dried cranberries
  • 6 cups water
  • 1 cup chopped raw walnuts (or almonds, pecans, or cashews)
  • 4 cups unsweetened almond milk

Instructions

  1. Place oats, wild rice, barley, cinnamon stick, orange peel, honey, salt, apricots, cranberries, and water in a 3-quart slow cooker. Cook, covered, on low temperature for 7 to 9 hours, stirring once or twice (if you are up).
  2. Before serving, mix well. Serve each portion topped with 2 Tbsp. walnuts and ½ cup almond milk.

Tip:

Use a vegetable peeler to remove just the outer part of the orange peel, avoiding the white pith which can be bitter.

Nutritional Information (per serving):
Calories: 315
Total Fat: 12 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 240 mg
Carbohydrates: 45 g
Fiber: 6 g
Sugars: 9 g
Protein: 9 g

Recipe from: Beachbody, Photos by Kirsten Morningstar

 

Roasted Chicken and Butternut Squash Soup

By using rotisserie chicken and frozen corn you can make this sweet and savory soup come together in less than 40 minutes on a busy weeknight.

Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.

 

 

 

 

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups low-sodium organic chicken broth
2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
8 oz rotisserie chicken breast, boneless, skinless, shredded
1 cup frozen corn (or roasted corn)
2 cups cubed butternut squash

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
5. Divide evenly between eight serving bowls.

Nutritional Information (per serving):
Calories: 168
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 25 mg
Sodium: 178 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 2 g
Protein: 13 g

Recipe from: Beachbody, Photos by Kirsten Morningstar

 

Vegan Golden Lentil and Spinach Soup

 

INSTANT POT GOLDEN LENTIL & SPINACH SOUP

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

INGREDIENTS:

  • 2 teaspoons olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 1 medium stalk celery, diced (about 1/2 cup)
  • 4 medium cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper+ more to taste
  • 1 cup brown lentils, rinsed well in cold water
  • 4 cups low-sodium vegetable broth
  • 8 ounces (about 6 cups) baby spinach

DIRECTIONS:

  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  2. Add the lentils and pour in the broth. Stir.
  3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
  4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  6. Keeps in the refrigerator for about 3 days. Freezes well too!

NUTRITION INFORMATION

Yield: Serves 4, Serving Size: About 1 1/2 cup (1/4 of recipe)

  • Amount Per Serving:
  • Calories: 134 Calories
  • Total Fat: 3g
  • Sodium: 580mg
  • Carbohydrates: 17g
  • Fiber: 8g
  • Sugar: 4g
  • Protein: 9g
ALL IMAGES AND TEXT ©KAREN RAYE FOR KITCHEN TREATY.

 

This is the Instant Pot I use, we got it from Amazon.

 

 

What is an Instant Pot?